21 Day Fix Make-Ahead Southwestern Breakfast Casserole

This easy 21 Day Fix Make-Ahead Southwestern Breakfast Casserole is the perfect meal-prep or company breakfast! Great for brunches and holiday guests, it’s also gluten-free!

Hey guys… before we get to our regularly scheduled programming, I just want to say that my heart has been heavy this week thinking about the devastation from Hurricane Harvey to Texas and Puerto Rico. I hope you and yours are safe and I’m so grateful for and proud of all of the amazing work the U.S. Coast Guard and so many incredible volunteers have been doing. What a nation full of beautifully caring people we get to live in.

To donate $10 to the Red Cross Hurricane Harvey relief, you can text “HARVEY” to 90999 or click here to donate to other charities doing great work in Texas.

It’s kind of difficult to switch gears from that, but I’m going to do my best 🙂

Some of you may be familiar with my “OG” 21DF Sausage and Egg Breakfast Casserole (and if not, you should totally check it out, it’s the bomb!) – it’s been the #1 recipe on this blog for quite a while now. What’s so great about both of these recipes is that they’re perfect for feeding a crowd (9 servings, my peeps!) and they’re great 21 Day Fix breakfasts for making on prep day to have throughout the week. Plus kids dig ’em and they’re gluten free! Basically these two casseroles are all of the good things.

Since the original was so beloved, I thought I’d make a new version of it and switch things up Southwestern style. If you guys don’t already know this, I’m in-freaking-love with the Smoky Southwest Seasoning from the 21 Day Fix book. I heart it so much that I’ve used it quite a few times on this blog:

I also use it when I make guac and you should too. And then you can just thank me later, nbd.

Btw, did I mention just how darn EASY this 21 Day Fix breakfast is?! Once you brown the meat and beat the eggs, all you have to do is layer it up (like so ⇓), refrigerate it overnight and then bake it up in the morning. There’s NOTHING better than not having any work to do in the morning when you have guests for breakfast!

The other thing that I love about this recipe is it’s SO customizable (another reason it’s so awesome for guests). You can use whatever veggies you like, plus it’s fun to have a bunch of topping options (different salsas, hot sauces, Greek yogurt, cilantro, etc..) to set out for company… guests love the options, people. You know what they say… variety is the spice of fun 😉

Want to check this out again later? Save this 21 Day Fix Make-Ahead Southwestern Breakfast Casserole to Pinterest ↓!

If you make this 21 Day Fix breakfast casserole, be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂

21 Day Fix Southwest Breakfast Casserole

Yield: 9 servings

Ingredients

Southwest Turkey:

1 lb ground turkey

1 Tbs chili powder

2 tsp ground cumin

1 tsp coriander

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dried oregano

1/2 tsp smoked paprika (don't skip this!)

1 tsp salt

Casserole:

12 eggs

2 cups plain unsweetened almond milk

1/4 tsp salt and as much pepper as you like

2 cans of black beans (low sodium if you can find it), rinsed and drained

Entire recipe of Southwest Turkey

4 cups of chopped vegetables (I used red & green bell peppers and green onions, but use whatever you like!)

Optional toppings:

Instructions

In a skillet over medium heat, add the turkey and the seasonings, breaking it up with your spatula as it cooks. Once it's cooked through, set aside to cool.

Beat together the eggs, almond milk, salt and pepper, set aside.

Spray a 9X13 (3 qt) baking dish with olive oil or coconut oil cooking spray. Then layer in this order, the beans, the southwest-seasoned turkey, the veggies and the cheese. Pour the egg mixture evenly over everything, cover and refrigerate overnight.

In the morning: Uncover your baking dish and put it in the oven (do not preheat). Heat your oven to 350 degrees and bake for 1 hour or until the eggs have set in the center of the dish.

Cut into 9 rectangles (3X3) and serve with whatever toppings you like!

We had this for breakfast yesterday, prepared and refrigerated overnight, I baked according to your directions and I will say we loved it…I was a little skeptical of the portion size and container count so I went back and checked and it was 9 servings….was very filling! My problem is mine got really really watery after sitting in the fridge over night (I let it cool and let the lids off the containers), does your get watery? I am wondering if it was just the veggies? We still enjoyed it very much and I had it for lunch today, it is so filling and stays with you. Thank you for a satisfying dish!

I’m so glad you liked it!! Mine will always have a very small amount of liquid in the dish after it refrigerated, but never much. It could have been the veggies. Did you use more or different ones? Some veggies (like zucchini, for example) have a higher water content and would end up releasing more liquid when cooked.

I am making this dish now, but I have a question. Am I supposed to put the egg dish in a cold oven? Or am I supposed to preheat the oven to 350 and then put it in? Thank you! I can’t wait to get this in my belly! 🙂